Konya’s 10 Most Delicious Tastes

Here are the top 10 flavours you should not leave Konya without tasting, along with the addresses where you can enjoy them

1. FIRIN KEBABI

Cooked in 6 hours, finished in a flash Dating back to the Seljuk period, fırın kebabı is made from lamb. “The best address to taste this kebab in Konya, prepared using the foreleg and rib meat, is Ali Baba Fırın Kebap Salonu,” says Saffet Emre Tonguç. The meat is placed in large pots and cooked over oak wood for approximately six hours, then served with pita bread and dry onions. 

2. ETLİ EKMEK 

A registered Konya classic. When it comes to Konya’s local cuisine, etli ekmek—made with minced meat on thin dough and baked in a wood-fired oven—comes to mind f irst. Known to have been produced in Konya since the 1200s and served in kebab houses since 1923, there are many places in the city where you can eat it. İsmail Akkaya recommends Havzan Etli Ekmek for the best example of this geographically registered delicacy.

3. OKRA SOUP

An essential of weddings and palates alike. One of the indispensable dishes at weddings and special occasions in Konya is okra soup. Dried okra is lightly sautéed first, then cooked together with previously prepared diced meat and served. You can taste this soup at Akyokuş Konya Mutfağı, which offers local dishes along with a panoramic view of the city.

4. TİRİT

Only those who arrive in time get to eat it. Tirit is prepared to make use of stale bread; it is made with lamb meat and cubed tandır bread, topped with yogurt. You can eat this dish at Tiritçi Mithat. Since no other food is served there, tirit sells out quickly at lunchtime and the restaurant closes early. The restaurant’s şıra and zerde are also very popular—don’t leave without trying them. 

5. SAC ARASI 

A crispy finale Among desserts that crown Konya’s rich cuisine, the local specialty sac arası stands out. Dough brushed with clotted cream is rolled, baked in the oven, and then soaked with syrup. Salih Seçkin Sevinç says, “Sac arası is a famous, crispy dessert unique to Konya, and you can taste one of its best examples at Mevlana Konya Mutfağı.”

6. ARABAŞI SOUP 

A staple of the Central Anatolian winter Another important soup in Konya cuisine is arabaşı. Made by shredding a whole chicken, this soup is served with parsley sprinkled on top and slices of dough cut in baklava shapes on the side. Frequently consumed on cold winter days in Konya, you can try arabaşı soup at Zemzem Çorbacı.

7. PATLICAN ORTA KEBABI 

You miss out if you leave without tasting. Patlıcan orta, also known as patlıcan orta kebabı, is a dish unique to Konya cuisine. It is made with eggplant, tomatoes, peppers, and lamb ribs. While prepared in many restaurants, one of the best versions can be tasted at Lokmahane Lokantası. Uğur İbrahim Altay says, “Eggplant is one of Konya’s flavours you should not leave without tasting.”

8. BLUE MOULD CHEESE 

As old as the history of Konya. This is a type of cheese—also known as local Roquefort. It is considered among Türkiye’s best cheeses, and locals claim it is as old as Konya’s history. It can be made separately from sheep, goat, or cow’s milk, or from mixed milk. The key point is that the milk’s fat is completely removed and the cheese is aged in special leather sacks. The best place to buy it is the Kadınlar Pazarı.

9. RECAİ BÖREĞİ 

More than just a börek. This is a type of flat bread made by baking knife-chopped meat, topped with Konya küflü cheese, and brushed with butter as it comes out of the oven. To enhance the flavour, a small amount of tomato and fresh green pepper is mixed into the meat. Parsley, salad, radish, and mashed onion are also served alongside. Eray Kılıç recommends tasting this special börek (pastry) at Halk Etliekmek.

10. YAĞ SOMUNU

Made with seven kinds of cheese. A must-try for pastry lovers. Yağ somunu is a loaf baked with seven types of cheese inside. Aylin Öney Tan says, “If you are a fan of blue moulded cheese, set off for Konya immediately. The sesame- and nigella-topped yağ somunu, prepared with fragrant butter and Konya moulded cheese, will blow your mind. You can taste this delicacy at Pideci Hasar Şendağlı Fırın.”

Selected by a Grand Jury of Konya locals and food & travel writers

• Uğur İbrahim Altay Mayor of Konya Metropolitan Municipality 
• İsmail Akkaya DHA Konya Bureau Chief 
• Yılmaz Sandıkçı Columnist, Konya’nın Sesi Newspaper 
• Saffet Emre Tonguç Hürriyet Travel Writer 
• Eray Kılıç Food & Beverage Writer 
• Salih Seçkin Sevinç Founder of Harbiyiyorum.com 
• Sinan Hamamsarılar Food & Travel Blogger 
• Nilhan Aras Food Culture Writer 
• Aylin Öney Tan Food & Beverage Writer 
• Oğulcan Tatar Hürriyet Travel Explorer